Penne Pasta Primavera lydia

By dyannucci

Ingredients

• 1 teaspoon salt, plus more for pasta pot
• 1 pound whole wheat pasta
• 1 tbsp butter
• 1/2 cup extra-virgin olive oil
• 4 garlic cloves, sliced
• 8 ounces asparagus, peeled, cut into 1-to-2-inch lengths
• 8 ounces green beans, peeled, cut into 1-to-2-inch lengths blanched
• 1 pint grape tomatoes
• 1 bunch scallions , chopped
• 1 cup frozen peas, thawed
• 1/2 cup heavy cream
• 1/2 cup fresh basil leaves, loosely packed, shredded
• 1/2 cup grated Grana Padano or Parmigiano-Reggiano -

Details

Servings 6
Adapted from lidiasitaly.com

Preparation

Step 1

Bring a large pot of salted water to boil for pasta. Once it is boiling, slide in the penne and cook until al dente.

Pour ¼ cup of the olive oil into a large skillet over medium- high heat, then toss in the garlic slices. Once the garlic begins to sizzle, slip in green beans and asparagus, and salt. cook for 1 to 2 minutes Pour in ½ cup pasta water, then cover and let steam until crisp- tender, about 4 minutes. Once the asparagus and green beans are crisp- tender, add the grape tomatoes salt, and cook until they begin to wrinkle, about 2 to 3 minutes. Pour the scallions and peas into the skillet. Drizzle with 2 tablespoons olive oil, and ladle in about 2 cups pasta water. Bring to a rapid boil, and cook until reduced by about half. When the capellini is al dente, transfer it to the sauce. Pour in the cream and 1 tbsp butter, the remaining 2 tablespoons oil, and up to ½ cup more pasta water if the sauce is too dense. Bring to a boil, and cook until sauce coats the pasta; toss with the shredded basil. Remove from heat, and toss with the grated cheese.